Description
This Creamy Pepperoncini Chicken Skillet is a quick and easy American main course featuring tender chicken cutlets smothered in a tangy, flavorful sauce made with pepperoncini peppers, cream, and Parmesan cheese. Perfect for a low-carb, gluten-free dinner that pairs beautifully with rice, mashed potatoes, or pasta.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless skinless chicken breasts, sliced into cutlets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¾ cup heavy cream
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- â…“ cup sliced pepperoncini peppers
- 2 tablespoons pepperoncini brine
- ½ cup grated Parmesan cheese
Garnish
- Chopped parsley
Instructions
- Season the chicken: Season the chicken cutlets with salt and pepper evenly on both sides to enhance flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets and cook for 4–5 minutes per side until golden brown and fully cooked. Remove chicken from skillet and set aside.
- Prepare the sauce base: Reduce heat to medium and add butter to the same skillet. When melted, stir in minced garlic and cook for 30 seconds until fragrant but not browned.
- Add liquids and seasonings: Pour in chicken broth, scraping the bottom of the pan to loosen browned bits for extra flavor. Stir in heavy cream, dried oregano, onion powder, sliced pepperoncini peppers, and pepperoncini brine.
- Simmer the sauce: Allow the sauce to simmer gently for 3–4 minutes until it thickens slightly, stirring occasionally to combine flavors.
- Finish the sauce and combine: Stir in grated Parmesan cheese until melted and well incorporated. Return the cooked chicken cutlets to the skillet and spoon sauce over them. Simmer together for another 2–3 minutes to meld flavors and heat through.
- Garnish and serve: Garnish the dish with fresh chopped parsley, then serve hot alongside your choice of rice, mashed potatoes, or pasta.
Notes
- This dish pairs wonderfully with rice, mashed potatoes, or pasta to soak up the creamy sauce.
- For a lighter version, substitute half-and-half for the heavy cream.
- Adding baby spinach at the end of cooking creates a delicious layer of greens and extra nutrients.
